In a small sauce pan, combine all of syrup ingredients. Simmer over low-medium heat, stirring occasionally, for 10-15 minutes. Do not allow to boil.

Let the syrup cool to lukewarm, and then strain it through a fine-mesh sieve or cheesecloth to remove some of the grittiness from the spices. Pour the syrup into a bottle or jar. Store the jar in the refrigerator, and use within a month. If the remaining spices settle to the bottom, just give the syrup a quick stir before you use it.

To make a latte, make one or two shots of espresso using an espresso machine.

Use the steam nozzle to froth the milk. When the milk is hot and frothy, pour in the espresso and about 1 1/2 tablespoons pumpkin spice syrup and stir. If desired, top with whipped cream and drizzle a little more syrup over the top.